Stuffed Venison Haunch Roast

Wild Scottish venison haunch stuffed with the finest ingredients and wrapped in streaky bacon. This naturally lean roast is stuffed with our own recipe sausagemeat, smoked bacon, red onion chutney and touch of cranberry for a mouthwatering flavour combination.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

​Cooking guidelines from defrosted: remove packaging and pat dry with kitchen paper.

​Preheat oven to 240°C / fan 220°C / gas 9.
​Leave the joint at room temperature for at least 20 minutes prior to cooking.
​Place the joint with the bacon cover facing up into a roasting tray, drizzle with oil & season with salt and pepper.
​Place on the middle shelf of the oven and sear for 15 minutes.
​Reduce oven temperature to 190°C / fan 170°C / gas 4 and continue cooking for: 38-40 minutes.Once cooked remove from the oven, cover loosely with foil and rest somewhere warm for at least 20 minutes.
​You must ensure the stuffing has maintained a core temperature of at least 65°C for a minimum of 10 minutes.
​After resting, snip the strings, slice and serve.
​Ensure product is piping hot throughout.
​Cooking appliances vary in performance, these are guidelines only.​

NUTRITIONAL INFORMATION